Salad Cream

Ingredients

• Heat 4 tablespoonfuls of butter
• i tablespoonful of flour
• Add i cup of milk
• beat 3 eggs
• i teaspoonful of salt
• i of dry mustard
• 5^ cup of vinegar
• Add I grated onion
• 2 tablespoonfuls of minced parsley

Method

1. 1

   Heat butter and stir in flour without browning.

2. 2

   Add milk, stir until smooth, and boil once.

3. 3

   Beat eggs with salt, mustard, and cayenne.

4. 4

   Add vinegar and stir into boiling milk until thickens.

5. 5

   Add onion and parsley if used for potato salad.

As published

This recipe was extracted from Delicate dishes (1896), page 9. The excerpt below is the record exactly as published.

SALAD CREAM. Heat 4 tablespoonfuls of butter and stir into it i table- spoonful of flour, being careful not to brown it. Add i cup of milk, stir until smooth and boil up once. Put the pan into hot water, beat 3 eggs with i teaspoonful of salt, i of dry mustard and a speck of cayenne pepper. Add 5^ cup of vinegar and stir into the boiling milk until it thickens. Add I grated onion and 2 tablespoonfuls of minced parsley

Cook this with the app: pantry check, scaling, and the assistant.